1. Preheat oven to 350░F; spread bread cubes on a baking sheet. Bake for 5 to 10 minutes or until lightly
toasted; set aside.
2. Spread 1 tbsp. butter in the bottom of an 8- or 9-inch square baking dish and add toasted bread cubes.
3. Heat half & half, remaining butter and chocolate in a medium saucepan, stirring until chocolate is
melted and mixture is almost boiling; let cool for 10 minutes.
4. Whisk together eggs and sugar in a medium bowl. Slowly whisk in chocolate mixture, mixing until well
blended; stir in Kahl˙a and cinnamon. Pour over bread cubes, making sure that all are coated with
chocolate mixture. Let stand for 1 hour.
5. Preheat oven to 350░F. Bake for about 35 minutes or until mixture is set when dish is shaken gently.
6. Let cool to warm before serving. Garnish each serving with a light dusting of powdered sugar, if you
like.

Makes 8 servings.

Tip! Use your leftover Mexican chocolate to make hot chocolate. Add a splash of Kahl˙a for an extra kick.